Simmered Lamb Shanks

“Fork tender lamb in a beautifully balanced wine and herb sauce. I loved the bay leaf, rosemary and majoram combination. The only thing I changed was to reduce the amount of peppercorns to 1 tsp and I added 2 quartered potatoes during the last 45 minutes of cooking. I browned the lamb in my Le Creuset dutch oven and deglazed the pan with the red wine before adding the remaining ingredients. This was so easy to prepare and tasted like it came from a gourmet restaurant. Thanks Evie* for another delightful recipe.”

“I had to special order the lamb shanks from the meat market. They are not so big on lamb down here in the south. I took Lorac’s suggestions and prepared like this–browned the shanks in a oven-proof dutch oven, deglazed the pan with the wine and broth, added the rest of the ingredients and cooked in the oven for 2 1/2 hours. The meat was fork tender and had the most incredible flavor. I did as you suggested and served with garlic mashed potatoes. A fabulous meal. Thanks so much.”

“Evie* this dish had a WONDERFUL taste. The only change DH and Iwould make is to cook longer for tenderness. The wine and herbs together made for such a taste sensation. We also made garlic mashed potatoes to go along with it. Next we’ll try Lorac’s idea using quartered potatoes. A definite make-again recipe.Thanx Evie*! “

“I liked this dish, but did not love it.We read the reviews, prepared everything in the Dutch Oven, and deglazed the pan with wine as suggested.The good things about this recipe is that it is easy to prepare and the meat was very tender.However, I did not find that the gravy had as much flavor as I would have liked.It seemed rather bland to me.”

“This is a great lamb recipe!I didn’t have fresh herbs so used dried and it still turned out great.I also added some quartered potatoes and baby carrots in the last hour of cooking instead of the mashies, they were delish.It was the first time I have had shanks and didn’t care for the weird gristly stuff running through it so I think next time I will use a boneless leg of lamb, either way I will definitely be making this again.Thanks for the awesome recipe Evie!”

“Very good but because of my own time restraints, I simmered lamb just shy of 2 hours and I think the lamb would have been much more tender if I let it bake for 2+ hours. Sauce was wonderful too! Will definitely try again!”

“This is a good, fairly simple recipe.There was a lot of broth that I would have liked to make into a gravy/sauce, but I was pressed for time.The broth had amazing flavor and I think it could be saved to use as a soup with any lamb you have leftover — unfortunatly for us, the meat was delicious and so we had nothing left!I used regular onions, but otherwise followed the recipe exactly.”

“We eat a lot of shanks and this was another good recipe, with lots of lavour from all those herbs. I cooked mine for 3 hours in that slow oven and they were melt in the mouth tender. I would have liked time to reduce the very thin broth a bit to go over our garlic mash and will allow for this next time.”

“This is another of my 10-star alerts! It produced the most amazing, tender lamb and the juices were to die for straight out of the pan. We didn’t even thicken them into gravy. We had pretty big shanks (one easily fed two of us) and the meat wasn’t overly pink so I think if you had slightly smallish cuts of meat you could probably cut at least 15 minutes off the cooking time.”

“Brilliant! We will make this forever, thank you Evie!”

“I made your recipe a couple of nights ago and it was delicious. Unfortunately, I didn’t have fresh herbs, but the dried gave a good flavour. The only modification I made was to take the meat out at the end and reduce the broth by about one-half before adding the meat back. I had to use packaged beef broth (not having any home-made on hand, although I did add some “jus” from a beef roast) and I think this added to the flavour. What a wonderful recipe! Thank you Evie, I will definitely make this again!”